At the launch of The Big Lunch, Levi told us sweetcorn is ‘King of the BBQ’. I loved this one because it was sticky, crunchy and flavoursome all in one.

A barbie simply isn’t a barbie without sweet corn. It’s also traditional food of London’s Notting Hill Carnival and if you want to cook it authentically, cook it with the skins on – ‘Nature put it there for a reason’, according to Levi!

If your barbecue is busy doing meat you can also cook your corn on a griddle.

Serves 6

– 6 sweet corn cobs (frozen)

– sunflower or ground nut oil, or melted butter

For the lime and coriander butter:

– 175g butter

– 4 heaped tbsp finely chopped coriander

– 1 garlic clove, finely chopped

– zest and juice of 1 lime

For the Parmesan butter:

– 175g butter

– 3 thyme sprigs, leaves only

– 1 garlic clove, finely chopped

– 25g grated Parmesan

– freshly ground pepper

Levi about to serve up the corn

For the chilli butter:

– 175g butter

– 2 garlic cloves, finely chopped

– 1 red medium sized chilli halved, seeded and

chopped

– 1 tsp ground cayenne

– juice of 1/2 lime

–

You can cook corn on the barbecue in 2 ways. If you’re in a hurry, boil the corn in water until slightly soft

but not completely tender, about 10 minutes. Brush with oil or butter, season with salt and pepper and set

on the bars of the barbecue to finish cooking and get lovely and charred. Turn the cobs every so often. If

you don’t want to barbecue the corn after boiling, brush with oil or butter and cook on a ridged griddle –

preheated until it is almost smoking – turning the corn until charred on all sides. Either way it will take

about 5-10 minutes. Wrap the corn in foil or cook them as they are, burying them in the embers if you’re

using coals or on the bars if not. They will take about 30–40 minutes to become tender.

To make the butters, mash all the ingredients for each one together and chill. When the butter has firmed